In this study, a novel two-step synthesis of Bi.Fe-P/CuF was developed for highly effective H2O2 detection in food samples. Initially, copper foam (CuF) was coated with a Bi and Fe layer using a hydrothermal method —subsequently, Bi.Fe-P/CuF was obtained by phosphidation in an N2 atmosphere, converting Bi.Fe/CuF. The resultant Bi.Fe-P/CuF electrode demonstrated exceptional efficacy for H2O2 detection, offering advantages such as facile electrode fabrication, rapid response time, good sensitivity (2.65 µA/µM), and low cost. The sensor fabrication steps were evaluated through amperometry and cyclic voltammetry techniques. Analysis of the calibration curve revealed a linear range of 0.02–3.9 µM and a detection limit of 0.006 µM. The sensor also exhibited excellent selectivity against potential interferents. When tested in various food samples, including milk, yogurt, and apple juice, H2O2 recovery values ranged from 90.6 % to 108.3 %, emphasizing its potential for practical applications in food quality control and safety assurance. The sensor demonstrated satisfactory repeatability with a Relative Standard Deviation (RSD) of 2.55 % and reproducibility with an RSD of 3.26 %
